Job Description

Description

Why TRC & Boston?

As TRC’s Director of Operations for the Boston region, you will:

• Lead a dynamic portfolio of neighborhood favorite restaurants and landmark fine-dining establishments in one of the nation’s most competitive hospitality markets.
• Collaborate with a passionate operations leadership team that values innovation, guest connection, and culinary excellence.
• Deploy your expertise to shape the future of TRC’s presence in Boston, leveraging data, local partnerships, and a deep understanding of New England dining trends.
• Enjoy a competitive compensation package (base salary + performance-based bonus), health and wellness benefits, and opportunities for professional development.

Director of Operations, Boston Region
Reports to: Chief Operating Officer
Location: Boston, MA

Position Summary

The Director of Operations for the Boston region is a strategic leader on TRC’s Operations Team, responsible for overseeing restaurant performance, driving sales growth, and ensuring operational excellence across multiple concepts in the Boston market. This role reports directly to the Chief Operating Officer and partners closely with General Managers, Executive Chefs, Front-of-House (FOH) Managers, Sous Chefs, and Event Sales Managers. The Director of Operations serves as the primary liaison between the Boston-area restaurant teams and the Restaurant Support Center, ensuring local initiatives align with TRC’s broader mission and goals.

Essential Functions

• Financial & Budget Management
  
  • Own and manage regional budgets, ensuring restaurants adhere to plan through proactive forecasting and expense control.
  • Deliver consistent consolidated operating flow-through by monitoring sales variance vs. budget and recommending corrective action when necessary.
  • Partner with Finance and General Managers to ensure proper inventory valuation, purchasing practices, and cost controls at each location.
    
• Sales & Revenue Growth
  
  • Drive top-line revenue growth by promoting exceptional guest experiences, supporting local sales initiatives (e.g., seasonal menus, community events), and identifying new revenue streams (private events, off-site catering, partnerships).
  • Collaborate with Event Sales Managers to maximize banquet and catering opportunities across the region.
  • Leverage guest feedback (surveys, online reviews, in-person comments) to refine service standards and enhance guest satisfaction.
    
• Leadership & People Development
  
  • Coach, mentor, and develop General Managers, Executive Chefs, FOH Managers, and Sous Chefs to build a high-performing leadership pipeline.
  • Create individualized succession and development plans for aspiring restaurant leaders (future GMs, Chefs, Department Heads).
  • Facilitate regular performance reviews, goal-setting sessions, and ongoing training to maintain strong team engagement and retention.
    
• Operational Excellence & Compliance
  
  • Conduct regular site visits to each Boston-area restaurant to evaluate operational standards, review financial statements, and confirm adherence to TRC Fundamentals.
  • Ensure compliance with all federal, state, and local regulations (health codes, labor law, alcohol service policies) and TRC-mandated guidelines (sanitation, workplace safety).
  • Oversee preventative maintenance and capital improvement projects in collaboration with Facilities/Engineering to maintain consistent upkeep of all Boston properties.
    
• Cross-Functional Collaboration & Communication
  
  • Act as the primary point of contact for the Restaurant Support Center on all region-specific needs (marketing promotions, labor planning tools, supply chain coordination).
  • Partner with Marketing and Culinary teams to roll out new menu items, digital campaigns, and local outreach efforts.
  • Communicate weekly or monthly performance metrics, project updates, and market insights to the COO and senior leadership.

Requirements

Education & Experience (Required):

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field. MBA or advanced culinary management credentials preferred.
• Minimum of 7–10 years of progressive leadership experience in multi-unit restaurant operations (preferably full-service, fine-dining, or high-volume concepts).
• Demonstrated track record of operating profitability, cost control, and revenue growth within a multi-location market.
• Proven ability to coach and develop restaurant leadership teams (General Managers, Executive Chefs, FOH leaders).
  

Core Competencies & Skills:

• Strategic Leadership & Vision: Able to build and execute market-level growth plans, set clear goals, and inspire teams to deliver against defined metrics.
• Financial Acumen: Strong analytical skills; comfortable reviewing P&L statements, labor forecasts, and budgeting tools to drive informed decisions.
• Operational Expertise: Deep understanding of restaurant operations—guest service, culinary execution, sanitation, inventory management, and preventive maintenance.
• People Development & Coaching: Skilled in identifying talent, developing succession plans, and fostering a culture of continuous improvement and accountability.
• Relationship Building & Communication: Excellent interpersonal and presentation skills; able to influence stakeholders at all levels—restaurant staff, senior leadership, vendors, and community partners.
• Problem Solving & Adaptability: Demonstrates resourcefulness and agility when facing day-to-day challenges (labor shortages, supply chain disruptions, evolving guest trends).
• Business Alignment: Understands how regional initiatives tie back to TRC’s broader corporate goals and brand standards; able to translate corporate strategy into actionable steps at the restaurant level.
  

Technical Proficiencies:

• Proficient in Microsoft Office Suite and labor management systems.
• Experience using POS reporting tools (e.g., Micros, Aloha, Toast) to analyze sales, labor, and cost metrics.
• Familiarity with HRIS and talent management platforms (e.g., Paylocity, Workday) for performance management and employee data.
  

Working Conditions & Travel:

• Based in Boston (or willing to relocate), with the ability to travel regularly (25–35%) to all restaurants in the Boston market (including occasional early mornings, late nights, and weekends).
• Flexibility to attend off-site meetings, community events, and industry conferences as needed.

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